Summer Soup

It is, I am sure, no secret that I have not been cooking. It's not because I have thrown in the apron (cute), nor is it due to pure laziness (although at times I do think that slightly contributes to the matter), but rather due to lack of inspiration. The heat has been overbearing and it has influenced me to order in sushi up to three nights a week--not the best motivation to add to a food blog.

When speaking to my dad on the phone the other night, he basically told me to get my ass in gear. "Don't disappoint all your fans!" he exclaimed, which roughly refers to him and my mom, the primary followers of Lettuce Talk Food. "Go to the farmers' market! Get out there and do it!" (I realize that I am portraying him as somewhat of a cheerleader; picture that, only slathered with sarcasm.)

He was right. I needed to get out there and do it. So I precribed myself a few foodie moments and headed to my local greenmarket.

Corn chowder with garlic scapes and roasted radishes:

Slice shallots and garlic scapes and saute in olive oil. Add corn and cook for about five minutes. (Though I did go to the greenmarket, I did not use fresh corn; I had some frozen corn on hand which I thawed and used in this dish.) Pour in vegetable or chicken broth and let all the flavors mingle for about 10 minutes. Puree the soup well with a traditional blender, immersion blender or food processor until smooth. Season with salt and lots of freshly ground black pepper. Garnish with roasted or thinly sliced raw radishes to add color and crunch.